After Halloween passes, everything in me screams chocolate and mulled cider. Give me all the easy and festive holiday drinks and treats since this season seems to bring along so much busy-ness as well. Mint and chocolate are a perfect marriage... well, second to peanut butter and chocolate of course. This mint chocolate bark is laughably easy and such a crowd pleaser. Serve this as a dessert or even a palate cleanser before the dessert. Can you tell I love dessert?! It's beautiful to set out and let people nibble on while they socialize. Chocolate and opening my home are two deep loves in my heart and I can't wait to celebrate the rest of the year! Cheers!!
Mint Chocolate Bark
Recipe by Lauren Watson (#2221442)
-8 oz semi-sweet chocolate, high quality like Ghiradelli
-6 oz white chocolate chips, I used Ghiradelli
-2 tsp butter, divided
-1-2 drops Peppermint essential oil based on preferred taste
Place semi-sweet chocolate chips in microwave safe bowl or in double boiler with 1 tsp butter. Heat until just melted. Pour onto silpat or wax paper. Repeat with white chocolate chips and add in 1 drop Young Living Peppermint essential oil (add one more if desired). Pour on top of semi-sweet chocolate in different lines. Swirl with toothpick to incorporate. Pop into freezer for 5 minutes, remove and break into pieces and serve. Enjoy!